New Update
| Main ingredients | Coriander seeds, Ghee, Almonds, Cashewnuts, Melon seeds, Chironji, Puffed lotus seeds (makhana), Dried coconut, Powdered sugar, Green cardamom powder |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup coriander seeds
- 3 tablespoons + 1 teaspoon ghee
- 3-4 tablespoons chopped almonds
- 3-4 tablespoons chopped cashewnuts
- 2 tablespoons melon seeds
- 2 tablespoons chironji
- ½ cup broken puffed lotus seeds (makhana)
- ½ cup grated dried coconut
- ½ cup powdered sugar
- ½ teaspoon green cardamom powder
Method
- Dry roast coriander seeds in a non-stick pan for 2-3 minutes. Transfer onto a plate and allow to cool.
- Heat 2 tablespoons ghee in the same pan, add almonds, cashewnuts, melon seeds and chironji and saute for 2 minutes. Transfer the mixture into a large bowl and allow to cool.
- Heat 1 tablespoon ghee in the same pan, add puffed lotus seeds and saute on medium heat for 2-3 minutes. Transfer into the same bowl and allow to cool.
- Dry roast dried coconut in the same pan on medium heat for 2-3 minutes.
- Put the coriander seeds in a grinder jar and grind to a fine powder.
- Heat remaining ghee in the same pan, add the ground coriander seeds and saute for 1-2 minutes. Transfer into the same bowl and allow to cool completely.
- Add powdered sugar and green cardamom powder and mix well.
- Transfer into a serving bowl and serve.
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